General Manager - Restaurant

Garage Bar; Grand Rapids (MI); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

401(k)

Employee discount

Health insurance

Paid time off

Job summary

Garage Bar, a restaurant-based venue in Grand Rapids, MI, seeks a General Manager to lead daily operations, oversee front- and back-of-house teams, manage food preparation and service, and drive staffing, inventory, budgeting, and performance.

You will champion strong food safety practices and attentive guest service to ensure a safe, satisfying experience while guiding a motivated, coordinated team. This full-time role emphasizes hands-on leadership in a dynamic dining setting.

Qualifications

• 2+ years of restaurant management or related food service leadership experience.
• Experience overseeing front- and back-of-house operations and staffing.
• Knowledge of budgeting, cash handling, inventory, and food safety practices.

Responsibilities

• Direct restaurant, shift, and kitchen management including food prep and service.
• Recruit, train, and mentor team members with clear communication and feedback.
• Use sales and expense data to support budgeting and profit and loss analysis.
• Maintain food safety standards and consistent service across operations.
• Coordinate service across various dining formats (quick service to casual/fine dining) as applicable.

Skills

Restaurant management

Staff leadership

Customer service

Budgeting

Cash handling

POS systems

Tools

Toast POS

Job description

Job Overview

As a General Manager - Restaurant, you’ll lead daily restaurant operations and bring together hospitality, food service, and team leadership to create a welcoming, well-run dining experience. You’ll guide front- and back-of-house teams, oversee food preparation and service, and manage staffing, inventory, budgets, and performance. Your impact: Strong food safety practices and attentive customer service help guests enjoy a safe, satisfying meal while supporting a confident, coordinated team.

Responsibilities

• Lead restaurant, shift, and kitchen management, including food production, cooking, and food handling.
• Hire, interview, supervise, and develop team members through clear communication, training, and ongoing feedback.
• Oversee inventory control, cash handling, point-of-sale (POS) systems, and basic math tasks; use sales and expense information for budgeting and profit and loss analysis.
• Maintain food safety standards and consistent service across restaurant operations.
• Coordinate service in settings such as quick service, casual dining, fine dining, banquets, catering, bars, or coffee operations, as applicable.

Qualifications

• Two or more years of experience in restaurant management, food service management, hospitality management, or a related food industry role; assistant manager experience is relevant.
• Background in restaurant, kitchen, or food service operations, including food preparation, cooking, or culinary experience.
• Demonstrated management, supervising, team leadership, and staff training skills, including managing hospitality teams.
• Familiarity with POS systems; Toast experience is a plus. Knowledge of inventory, cash handling, food safety management, and budgeting is valuable.
• Customer service strengths and managerial communication skills. Experience in quick service and fast food, casual or fine dining, banquets, catering, bar, or coffee settings is welcome.

Pay: $75,000.00 - $85,000.00 per year

Benefits

• 401(k)
• Employee discount
• Health insurance
• Paid time off